In 1978, the American Meat Science Association (AMSA) first published Guidelines for cookery and sensory evaluation of meat (AMSA, 1978). During the next 17 years, these AMSA “Guidelines” were very useful to both AMSA members and nonmembers involved in meat cookery/sensory evaluation. Interpretation of published reports was much easier when the AMSA Guidelines were used to guide the research. Research that utilized the AMSA Guidelines has greatly assisted in determining key factors responsible for differences in sensory, instrumental texture, and cooking properties of meat. In addition, the AMSA Guidelines provided greater consistency in multi-institutional projects.
In 1995, a much-needed update was published titled Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat by the AMSA and the National Live Stock and Meat Board (AMSA, 1995). Numerous changes had occurred in cooking equipment and meat products since the Guidelines were first published. As a result of diet/health concerns, meat products were leaner and often smaller in portion size. Precooking followed by reheating and the use of microwave cookery was more prevalent than in 1978, and there was much more variety in meat entrees. Certainly, food safety concerns were greatly elevated from producers throughout the entire processing and marketing chain, including consumers.